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Almond Flour Gingerbread Cake

A delightful gluten-free cake filled with warm spices, perfect for the holidays. Easy to make and great for gatherings!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Gluten-Free
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 200 g almond flour (about 2 cups)
  • 100 g maple syrup or honey (about 1/3 cup)
  • 4 large eggs
  • 120 ml freshly squeezed lemon juice (about 1/2 cup)
  • zest of 2 large lemons zest of 2 large lemons
  • 60 ml coconut oil, melted (about 1/4 cup)
  • 1 teaspoon baking soda (about 5g)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt (about 1g)
  • 1/2 teaspoon vanilla extract (about 2.5ml)
For the glaze (optional)
  • 60 ml fresh lemon juice (about 1/4 cup)
  • 80 g powdered sugar (about 2/3 cup)
  • zest of 1 lemon zest of 1 lemon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together almond flour, baking soda, ground ginger, cinnamon, cloves, and salt.
  3. In another bowl, beat the eggs, lemon juice, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
  4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
  1. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze (optional)
  1. For the glaze: mix lemon juice, powdered sugar, and lemon zest until smooth. Drizzle over cooled cake if desired.

Notes

To store, wrap tightly or use an airtight container. Fresh at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months. Ensure the cake is completely cool before storing.